Packers/Falcons Pregame Thread...because this day can't go any slower

I'm enjoying the journey

I'm going to enjoy the journey with a few martinis this afternoon.

BTW, Ed Werder looks like he could be Mike Holmgren's brother.

Some NFL guy said that the Falcons were "tired" of hearing about the Packers and their defense, and how crowd noise may be a factor.

I hope they take them out early and don't take the foot off the throttle until after the game is over, although it'd be much fun to see Matty Ice choke it away in the 4th.

A couple things:

- Rise up may be the lamest chant this side of Skol Vikings - it may actually be worse

- begging the fans to be loud is pretty ridiculous, this is the playoffs

- complaining about disrespect is at all-time levels. they hate James Starks, are pissed about not being favored by enough, media "disrespect", every article sucks except the ones that hype the Falcons, those are "unbiased".

- atticus speaking of lookalikes have you seen a picture of Brady Hoke? He and Mike Golic may have been separated at birth.

- can't wait for 7 pm

quote:

Originally posted by Boris:
I'm enjoying the journey

Agreed. I'm convinced that we will win at least one Super Bowl with this core group of players (Rodgers, Jennings, CMIII, Collins, Raji, Williams, Bulaga, etc.). It is not a matter of if, it is when. So regardless of when that happens - whether it be this year or one of the next few years - games like this help us build toward that goal. So this game is most certainly part of the Super Bowl journey.

I know, I know...a bit cheesy, but that's honestly how I see it.

Some may beg to differ.

quote:

Originally posted by Boris:
I'm enjoying the journey

...and being thankful for this Packer team every day.

Trying to decide between Blue Moon or cheap beer for the game tonight, a quantity or quality issue. I believe sister in law is making chicken chili so I don't have a say in that...

Going to have to go with Miller Lite Today/Tonight. It is the best thing for long term drinking. It is going to be an exciting night. Home tailgating will start around 3:00 LFT.

Cheap and quality as far as I'm concerned. "you can take the boy outta 'sconnie, but you can't take the 'sconnie outta the boy"

1. Falcons are a bunch of punks. I bet they get some personal fouls.

2. I tried your Manhattan idea last week, barrister. I don't think the bartender knew how to make it right, because it was awful.

3. A Bears fan and I had a bet on the Chicago game, brats versus pizza, so I'm in charge of brats today for the whole gang.

*****To parboil or not to parboil?*****

Brother #1 insists: Steam them in beer and onions, do not parboil in same.

Brother #2 is violent about it: soak in cold beer, do not parboil in any way. After grilling, simmer in beer/butter/onions. Says this is how they do it at Lambeau field, and if I don't do it this way, the next time he sees me, he is going to push my head into a toilet.

4. I do not want this to happen, but I am thinking of taking the first brother's advice. Input in this regard would be greatly appreciated.

I can't wait for the Pitt/Balt game too. This should be a fanastic football weekend.

I'm a fidgety nervous mofo!

Just opened up an early birthday gift: a compact Packer fridge for the man cave. This is a good omen on game day.

So I'm watching Ice Fishing on Fox Sports Net and Drmrboy is On fishing for BlueGills! BIG SOB's. Folks we have a star!

Kidding? I know he's an avid bass fisherman.

quote:

Originally posted by Pistol GB:
Brother #1 insists: Steam them in beer and onions, do not parboil in same.

Brother #2 is violent about it: soak in cold beer, do not parboil in any way. After grilling, simmer in beer/butter/onions. Says this is how they do it at Lambeau field, and if I don't do it this way, the next time he sees me, he is going to push my head into a toilet.

When I was in college (years ago) there was a fraturnity that had a brat stand in the middle of the campus. The smell called to me. As I ate them they seemed to melt in my mouth. As you could probably guess, they were the best brats I've ever eaten.

Do either of these two approaches produce brats like those?

quote:

Originally posted by TD:
So I'm watching Ice Fishing on Fox Sports Net and Drmrboy is On fishing for BlueGills! BIG SOB's. Folks we have a stae!

It seems just like yesterday when you two would still be in bed after clubbing all night...

quote:

Originally posted by Brak:
Kidding? I know he's an avid bass fisherman.

No. He's still on. I just sent him a message on Facebook to find out where this pond is.

quote:

Originally posted by Ghost of Lambeau:
Do either of these two approaches produce brats like those?

Reckon so if you don't overcook them.

Good buns are important and sorely lacking around here.

mmmmm, I put the brats in (cheap) beer on low in the crock for a couple hours, then grill to a slight char. I eat one right away, then put the rest back in the crock with some fresh beer, kraut, onions and a pat of butter.

That method, along with brats from Leroy Meats in Horicon, makes a brat that is simply irresistible. I let people eat them how they like, ketchup and mustard is optional.

The Hy-Vee guys can't believe the difference between a real brat and a pretender.

quote:

Originally posted by Pistol GB:

Good buns are important and sorely lacking around here.

Check german bakeries (if possible) where you live and see if they bake "brochen".

Those are hard roll brat buns.

It took years down here, but I finally found a place that makes them and I buy a couple of dozen at a time when there's a Packers gathering with brats.

NEED beer/butter/onions mixture. Those are the best onions for the brats.

quote:

Originally posted by atticus:
I'm going to enjoy the journey with a few martinis this afternoon.

BTW, Ed Werder looks like he could be Mike Holmgren's brother.

Don't fall asleep before gametime.

Coach recommends Bombay Sapphire gin, and Noilly Prat dry vermouth.

Stirred, not shaken.

Brats - one dozen:
Grill 'em to a golden brown.
Place delectable meat units in a pot with a couple Lienie's Reds and about a cup of Southern Comfort along w/onions. Let slow simmer for 2-3 hrs. Good buns essential. Let them melt in your yap. Yum.

Martinis start in about 4 hours. GO PACK!

quote:

Originally posted by Sally-Ka-Nancypants:
mmmmm, I put the brats in (cheap) beer on low in the crock for a couple hours, then grill to a slight char. I eat one right away, then put the rest back in the crock with some fresh beer, kraut, onions and a pat of butter.

CROCKPOT! Good idea. Thanks!

it was Brak's idea

Interplanetary brat recipe.

quote:

Originally posted by Coach:

quote:

Originally posted by atticus:
I'm going to enjoy the journey with a few martinis this afternoon.

BTW, Ed Werder looks like he could be Mike Holmgren's brother.

Don't fall asleep before gametime.

Coach recommends Bombay Sapphire gin, and Noilly Prat dry vermouth.

Stirred, not shaken.

But of course. It's the only way. Bond was clueless.

Hey Packer fans,


Good luck, for real.


Bears VS. Pack NFC Championship!!!


BRING IT!!!!

Yeah, put 'em in this thing set on warm for about a minute and a half:



Enjoy the result:



I need a ginger ale.

NOW!

Feels like an eternity away. One thing I don't want to hear after the game if the worse happens, a loss, is the injury talk. This team is talented enough right now to win in Atlanta. If they don't it will be because of turnovers, tackling, coaching, Atlanta being the better team, or a myriad of other things moreso than the injuries. Go Packers.

Having some friends over. Doing some cocktails tonight.

Manhattans - I have Makers and Rittenhouse Rye. Saw the blood orange recipe last week, might have to give that a whirl at some point. Any whiskey works in a pinch. As for my bitter - love trying different ones beyond the obvious Angostura. Try Fee Brothers brand, also just ordered a bottle from a company called The Bitter End, they have a bunch of hot/spicy/southwest inspired.

Aviations - Gin, Lemon Juice, and Maraschino liqueur. The original also calls for creme de violette, but screw that noise. I LOVE Aviation Gin - made right here in Portland, OR! I also like Bombay Sapphire and Hendricks Gin a lot

Martinis - with Gin. If you ask for a vodka martini I will punch you in the neck. I like to put the vermouth in the shaker, cover the ice cubes and stir, then pour out vermouth, add gin and stir. Or In and Out Martinis - put ice/vermouth in glass, then dump, add gin.

Daiquiris - NOT that frozen ice crap. Rum, Lime Juice, Simple Syrup. Awesome. Use white rum. Dark and spiced will completely eff up this drink. I usually don't go high end on rum, so Bacardi silver is usually my go to.

Caipirinhas - And finally, I'm breaking out the Cachaca I brought back from Brazil in July. Cachaca, Limes+Juice, Sugar. If you ever get to Vegas, there's a restaurant called Samba at the Mirage. They have the best Caipirinha's ever.

Dinner is grilling a bunch of meat. Flat Iron Steaks, Chicken, a pork tenderloin. Should be an awesome evening!

Oh and spaghetti for my cat.

That's my preferred method on martini's too.

2nd favorite method is an "in and out" where you coat the inside of the chilled martini glass with the vermouth and then pour it oub before adding the chilled gin.

Regan's Orange bitters are really good. Fee brothers too.

If I couldn't be at the game or @ TJ's I'd want to be at your gathering.

quote:

Originally posted by Boris:
I'm enjoying the journey

Right on. This is what it's all about.

Boil brats in beer, onions, green peppers, kraut and brown sugar. Get 'em cooked then grill them to your preferred char and put them back in the warm brew and eat when you desire. If you can find soft rye buns they are the bomb with this. Also, keep some fresh crisp kraut on the side if you prefer.

Recipe courtesy of an old poster here named PackFool. Had these at Corny Days in Cornucopia, WI and he happened to be the guy who runs the concessions.

Go Pack!

Here's how I make brats:

Open package. Throw brats on charcoal grill. Turn once. Take off grill. Eat.

If making large quantities for a party, I'll throw them in a crockpot with some beer and water. Short of that, the flavor is good enough on its own merits. I'm not a fan of parboiling, AT ALL. In fact, I'm kind of nazi-ish as far as that's concerned.

EKB, I'm in Horicon a couple days each week and have been thinking about picking ups some brats at LeRoy Meats. Have you ever had Hoffs brats out of Brownsville? If so, are they comparable?

Fond Du has it right.. Lulz at all the parboiled or crotch pot methods.

SOOO ANGRY COOK BRATS MY WAY!

I cook brats on the grill, start high heat get them browned, turn down heat and get them cooked through. Put on a kick ass roll, and put whatever condiments you like on them. I like spicy BBQ sauce.

I usually have a gin martini on the rocks every eve before dinner. I add a smidgen of vermouth, and some olive juice over the ice cubes, then add the gin, so I guess thats called a dirty martini by some. A garlic stuffed jumbo olive is the garnish. Ymmmmm

Anyway for you martini fans try keeping your gin in your freezer (as I do). It does not freeze but comes out deliciously cold already for a perfect martini whether its on the rocks, or straight up.